Decadent Ricotta Chocolate Chip Bundt Cake

Decadent Ricotta Chocolate Chip Bundt Cake

This Ricotta Chocolate Chip Bundt Cake is a luscious, moist dessert that combines the creamy texture of ricotta cheese with the sweet, rich flavor of mini chocolate chips. It’s a simple yet elegant cake that’s perfect for holidays, gatherings, or a cozy night in with a cup of coffee.

Why You’ll Love This Recipe

  • Rich and Moist Texture: The ricotta cheese ensures a tender crumb that stays moist for days.
  • Easy to Make: Simple steps and common ingredients make this a no-fuss dessert.
  • Customizable: Add nuts, swap flavors, or even drizzle with chocolate for your own twist.
  • Crowd-Pleaser: Whether for a party or a casual dessert, this cake always impresses.
  • Perfect Balance of Flavors: The blend of vanilla, almond, and chocolate is irresistibly decadent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips
  • 1/2 cup chopped walnuts or pecans (optional)
  • Powdered sugar for dusting

Directions

  1. Preheat Oven: Set your oven to 350°F (175°C). Grease a Bundt pan with butter or non-stick spray.
  2. Mix Ricotta: In a large bowl, beat ricotta cheese and granulated sugar until smooth and creamy.
  3. Cream Butter and Eggs: Add softened butter to the ricotta mixture, beating until light and fluffy. Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
  4. Prepare Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
  5. Fold in Add-Ins: Gently fold in mini chocolate chips and optional nuts until evenly distributed.
  6. Pour Batter: Transfer the batter to the prepared Bundt pan, smoothing the top with a spatula.
  7. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
  8. Cool: Let the cake cool in the pan for 15 minutes. Invert onto a wire rack to cool completely.
  9. Finish and Serve: Dust with powdered sugar, slice, and serve.

Servings and Timing

  • Servings: 12 slices
  • Preparation Time: 20 minutes
  • Cooking Time: 50-60 minutes

Variations

  • Chocolate Glaze: Drizzle the cake with melted chocolate or ganache for extra indulgence.
  • Citrus Twist: Replace almond extract with lemon or orange zest for a zesty flavor.
  • Fruit Additions: Add dried cherries, cranberries, or chopped dates for a fruity touch.
  • Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
  • Nut-Free: Skip the nuts entirely, or replace with shredded coconut for a unique twist.

Storage/Reheating

  • Storage: Keep the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Freezing: Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before serving.
  • Reheating: Warm slices in the microwave for 10-15 seconds to enjoy a freshly baked texture.

FAQs

1. Can I use regular chocolate chips instead of mini ones?

Yes, but mini chocolate chips distribute more evenly in the batter.

2. What’s the best way to grease a Bundt pan?

Use softened butter or non-stick spray, ensuring all crevices are coated to prevent sticking.

3. Can I make this cake without nuts?

Absolutely. Nuts are optional and can be omitted without affecting the recipe.

4. Can I substitute ricotta cheese?

Mascarpone cheese or cream cheese can work, but ricotta provides the best texture.

5. How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly and dust with flour or cocoa powder before pouring in the batter.

6. Can I add a glaze instead of powdered sugar?

Yes, a simple vanilla glaze or chocolate ganache would be delicious.

7. Is this cake suitable for freezing?

Yes, wrap it tightly and freeze for up to 3 months. Thaw before serving.

8. Can I use almond flour instead of all-purpose flour?

Almond flour changes the texture significantly; it’s better to use a gluten-free flour blend if needed.

9. How do I know when the cake is done baking?

Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.

10. Can I make this recipe in a loaf pan instead of a Bundt pan?

Yes, but adjust the baking time to around 40-50 minutes and monitor closely.

Conclusion

This Ricotta Chocolate Chip Bundt Cake is a versatile and decadent dessert that’s sure to become a favorite in your recipe collection. Its moist texture, rich chocolate flavor, and endless customization options make it perfect for any occasion. Try it once, and it’s bound to be a repeat treat in your home!


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Decadent Ricotta Chocolate Chip Bundt Cake


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  • Author: Isabella
  • Total Time: 70-80 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Decadent Ricotta Chocolate Chip Bundt Cake – A rich and moist cake made with creamy ricotta cheese and studded with sweet mini chocolate chips. This easy, crowd-pleasing dessert is perfect for holidays, gatherings, or a cozy treat at home. Try it with a dusting of powdered sugar, or customize with a glaze or add-ins for a personal touch.


Ingredients

  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips
  • 1/2 cup chopped walnuts or pecans (optional)
  • Powdered sugar for dusting

Instructions

  • Preheat Oven: Preheat to 350°F (175°C). Grease a Bundt pan with butter or non-stick spray.
  • Mix Ricotta and Sugar: Beat ricotta cheese and sugar in a large bowl until creamy.
  • Add Butter and Eggs: Beat softened butter into the ricotta mixture until fluffy. Add eggs one at a time, mixing well. Stir in vanilla and almond extracts.
  • Prepare Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet ingredients, mixing gently.
  • Fold in Add-Ins: Fold in mini chocolate chips and optional nuts.
  • Pour and Bake: Pour batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Cool: Let cool in the pan for 15 minutes before inverting onto a wire rack.
  • Dust and Serve: Dust with powdered sugar, slice, and enjoy!

Notes

  • Substitute almond extract with lemon zest for a citrus twist.
  • For added indulgence, drizzle with chocolate glaze or ganache.
  • Store at room temperature for 2 days, or refrigerate for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

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